The Southern Special Recipe

Prepare potatoes

Cut the peeled russet potatoes into 1/2-inch cubes. Rinse under cold water until it runs clearer, then pat dry thoroughly with a clean kitchen towel or paper towels to remove excess moisture.

Heat a large cast-iron or heavy skillet over medium-high heat. Add 1 tablespoon vegetable oil. When shimmering, add diced onion and green pepper and cook, stirring occasionally, until softened and beginning to brown, about 4 minutes.

Add the potatoes in a single layer (work in two batches if needed). Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let cook undisturbed for 4–5 minutes to get a golden crust, then stir and press down with a spatula. Continue turning and pressing until potatoes are tender and crisped, about 10–12 minutes total. Transfer to a warm plate and keep warm.

In a separate skillet over medium heat, lay out the 4 bacon slices and cook until crisp, turning occasionally, about 8–10 minutes. Transfer to paper towels to drain and keep warm. Reserve 1 tablespoon bacon fat in the skillet (discard excess or save for other use).

Slice Conecuh links into 1/4-inch rounds (if using links) or crumble bulk sausage. In the same skillet with reserved bacon fat over medium-high heat, add the 8 oz Conecuh sausage and cook until browned and warmed through, about 4–5 minutes, stirring occasionally. Transfer to a plate and keep warm; reserve pan juices for gravy if desired.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

In a large bowl combine 1.5 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Cut in the cold diced butter with a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits.

Make a well in the dry ingredients and pour in 3/4 cup cold buttermilk. Stir gently just until a shaggy dough forms — do not overmix. Turn dough onto a lightly floured surface, fold once or twice to bring it together, and pat to about 3/4-inch thickness.

Use a 2.5-inch biscuit cutter to cut 2 large biscuits (or more smaller ones). Place biscuits on the prepared sheet, brush tops lightly with a little buttermilk if desired, and bake 12–14 minutes until risen and golden. Keep warm wrapped in a clean towel.

If you reserved pan juices from cooking Conecuh or bacon, heat the skillet over medium. Add 1 tablespoon butter if the pan is dry. Add the 6 oz crumbled Conecuh sausage and cook 2–3 minutes more to render flavor.

Sprinkle in 2 tablespoons flour and stir to coat the sausage; cook 1–1.5 minutes to remove raw flour taste. Slowly pour in 1.5 cups whole milk while stirring constantly to avoid lumps.

Bring to a gentle simmer and cook until thickened, about 4–6 minutes. If the gravy becomes too thick, whisk in up to 2 tablespoons hot water to reach desired consistency. Season with 1 tsp kosher salt and 3/4 tsp freshly ground black pepper, tasting and adjusting to preference. Keep warm on very low heat, stirring occasionally.

In a small nonstick skillet, add 1 teaspoon oil or a small knob of butter and heat over medium. Crack 2 eggs and cook to your preference: sunny-side up (cook 2–3 minutes until whites are set), over-easy (cook 2 minutes then flip and cook 20–30 seconds), or over-medium (flip and cook 45–60 seconds). Season with a pinch of salt and pepper.

To assemble each plate: split a warm buttermilk biscuit in half. Place one half on the plate, top with a generous spoonful of home fries and several slices of Conecuh sausage and 2 strips or crumbled pieces of bacon (split between servings). Place the cooked eggs beside or on top. Spoon 3–4 ladle-tablespoons of Conecuh sausage gravy over the biscuit halves and eggs as desired.

Garnish with a sprinkle of chopped parsley and a dash of hot sauce if desired. Serve immediately.